Tandoori Chicken

Tandoori Chicken is a wonderful dish, and  it is rather ubiquitous on most Indian restaurant menus in the United States.  With it's bright red colored, it makes a visual statement that complements its bold flavor. I was, however, saddened when researching for this recipe to learn a lot of places add red food coloring. The red color is given naturally from pepers spices found regionally, but since Americans have come to expect the bright red color and often the key pepers are not always available  red food color is added. This preparation skips the food coloring. The result is a Tandoori chicken, sans the tandoor, that is delicious, tender, and reminiscent  of most good Indian restaurants.

Tandoori Chicken

1/2 cup plain or Greek yogurt
1 Lime Juiced
1 Tablespoon minced garlic
1 tablespoon grated ginger
1 tablespoon  ground cumin
1 tablespoon  korean chili power (1/2 teaspoon Cayenne)
1 teaspoon ground coriander
1 teaspoon Garam Marsala
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon  salt
3 pounds skinless boneless chicken breast cut into large chunks
1 Large white onion quartered.




Step One:   In a medium bowl mix the first 12 ingredients. Move mixture to a zip top bag and add chicken moving chicken around to ensure each chunk is covered.  Refrigerate and allow to marinate for 8 hours. 





Step Two:   Heat a grill to high heat. Remove chicken chunks from bag and disgard marinade.
Place the chicken on the grill.  Cook until done rotating the chicken half way though so that each side is charred, but not burnt.  





Step Three: Reserve chicken and add onion to the grill and cook until the onion is charred on each side.